A BBQ pork quesadilla is the ultimate comfort food—crispy tortillas filled with smoky pulled pork, melted cheese, and tangy BBQ sauce. It’s quick, satisfying, and perfect for lunch, dinner, or even a game-day snack. This version uses two tortillas to create a restaurant-style quesadilla that’s golden brown and packed with flavor.
Classic BBQ Pork Quesadilla
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Total Time 13 minutes mins
Course Appetizer, Main Course
Cuisine American, Tex-Mex
Servings 1 Large Quesadilla (2 servings)
Large Skillet or Griddle
Spatula
Knife and Cutting Board
- 2 large flour tortillas
- 1 cup cooked pulled pork homemade or store-bought
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tbsp BBQ sauce your favorite brand
- 1 tbsp butter or oil for cooking
- ¼ cup thinly sliced red onion optional
- ¼ cup chopped fresh cilantro optional
Prepare the pork
In a small bowl, toss the pulled pork with BBQ sauce to coat it evenly.
Assemble the quesadilla
Lay one tortilla flat on a plate or cutting board. Sprinkle half of the cheese evenly over it. Spread the BBQ pork on top, followed by the red onion and cilantro (if using). Add the remaining cheese and top with the second tortilla.
Cook the quesadilla
Heat a skillet over medium heat and add butter or oil. Once hot, place the assembled quesadilla in the pan. Cook for about 3–4 minutes, pressing down gently with a spatula.
Flip carefully
When the bottom is golden brown, carefully flip the quesadilla using a large spatula. Cook for another 3–4 minutes until the cheese is melted and the second side is crispy.
Slice and serve
Transfer to a cutting board and let it rest for a minute before slicing into wedges. Serve hot with sour cream, salsa, or extra BBQ sauce for dipping.
Pairings
- Side: Coleslaw, baked beans, or a fresh avocado salad.
- Drink: A cold glass of sweet tea, a light beer, or a smoky bourbon cocktail.
FAQs
1. What type of pork should I use?
Pulled pork made from slow-cooked pork shoulder works best because it’s tender and flavorful. However, leftover BBQ pork loin or rotisserie pork can also work in a pinch.
2. Can I use corn tortillas instead?
Yes, but they’re smaller and more fragile. If using corn tortillas, consider making half-moon quesadillas (folding one tortilla over the filling) instead of using two tortillas.
3. What’s the best cheese for a BBQ quesadilla?
A mix of cheddar and Monterey Jack is perfect for meltability and flavor, but you can also use pepper jack for a spicy kick or smoked gouda for extra depth.
4. Can I make this ahead of time?
Yes! Assemble the quesadilla and store it in the fridge for up to 12 hours before cooking. Reheat leftovers in a skillet for a crispy texture.
